Video and written recipe by Tannaz Newell (Mulberry Blvd on social media)
Gheimeh Kadoo is a beloved Persian stew rooted in the warm, layered spice traditions of Iranian home cooking. Fragrant, deeply savory, and endlessly adaptable, it’s the kind of dish that has anchored family tables for generations.
INGREDIENTS
- 1 pound of your choice of protein (lamb, beef, chicken or plant based) cut up into bite sized pieces
- 2 medium sized onions
- 4 tablespoons tomato paste
- 1 teaspoon turmeric powder
- ½ teaspoon cumin powder
- ¼ teaspoon cinnamon powder
- ¼ teaspoon chili lime salt
- 1 can of broth (chicken, beef, or vegetable)
- 5-6 persian dried limes
- 4-5 zucchini (or eggplant, which is then called gheimeh bademjoon)
- ¾ cup yellow split peas (I prefer the slow cook ones, as they hold their shape)
- oil for sautéing salt and pepper to taste
INSTRUCTIONS
In a large pot, bring the yellow split peas and water to a boil. Reduce heat to low and simmer for 20 minutes, or until the split peas are just becoming soft. They will cook again for another 20 minutes with the stew. Strain the yellow split peas and set aside.
While the yellow split peas are cooking, heat some oil in a large skillet over medium heat. Add the meat, salt and pepper, and cook until browned.
Add the onion to the skillet and continue to sautee with the meat, until all the juices of the meat and onion are absorbed back in. You are essentially frying everything together, about 10-15 minutes on medium high heat.
Stir in the tomato paste and cook for 2 minutes. Add the turmeric powder, cumin, cinnamon, chili lime salt, and stir while cooking for an additional 2 minutes.
Add the broth and bring to a boil, before reducing the heat to a low simmer. You will want to cook this until the meat is tender, anywhere between 20-40 minutes.
The time will depend on the type of stew meat and how large/small it is cut. Cut your zucchini (or eggplant) lengthwise, and salt liberally for at least 15 minutes, then remove excess salt and pat dry.
In a large pan, add oil and fry the zucchini until all sides are golden brown. You want the zucchini to be just cooked through, but not mushy or falling apart. Set aside and dab away any extra oil with a paper towel.
When the meat is almost fully cooked, add the cooked split peas and dried limes and stir. Then lay the zucchini on top of the stew, and put the lid on your pan.
Allow to simmer for 20 minutes for all the flavors to combine. Serve over rice and enjoy with friends.
For a vegetarian option, replace the stew meat with a plant based protein. Fry the onions first until they are soft and golden, then add your protein, sautéing it well with the onion before adding the tomato paste and spices.
